What You'll Need...
100g caster sugar
100g butter/margarine (when I'm at uni I normally go for good old marg, it's the student-savvy product. But butter definitely creates a better taste)
2 medium eggs (I'd use free range) - beaten together
1 tsp vanilla extract
150g self-raising flour, sifted
Pinch of baking powder
I use a fan oven, so whack that up to 180C to preheat. That's 350F or Gas Mark 4. (Definitely just had to look these ones up on Google... I'm not an oven whiz ha!).
Also, fill your baking tray with the cupcake cases. I use silicone ones as it makes it easier to get the cupcakes out, and they provide a good nest for the cakes whilst in the oven. You may have to use muffin cases, because a lot of British 'cupcake' ones aren't quite big enough.
1. Before you start, make sure you've taken out your butter to soften. It's so much easier this way! Then, pop both the sugar and the butter in a mixing bowl together.
2. This is when you get your whisk on! Ideally, you want a hand blender to cream both the ingredients together. If you don't own one, it's okay, use a wooden spoon to gradually blend both the sugar and butter into a soft mix. You want it to look light and creamy by the time you're done, try and blend it until it becomes a very light yellow. This will help make the cake have that lovely light texture when you eat it!
4. You'll be left with a sweet-smelling but unappetising mixture. But it gets better, I promise! This is where you 'fold' in the flour. Get rid of your blender, chuck that in the washing up bowl because you will be needing it no longer! Grab your wooden spoon and start stirring in the flour and the baking powder. Don't do this too vigorously, you don't want to let the air out that you beat in earlier.
6. Make sure each case is filled to be about three-quarters full, then bake for 15-20 minutes or until a golden colour.
There you have it! Tasty vanilla cupcakes, that are simple to bake!
Hope this recipe has been easy to follow and I hope you try it out!
Big love! xo